Green smoothie
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It has been suggested that this article or section be merged into Health shake. (Discuss) Proposed since April 2010. |
Green Smoothies are health shakes or smoothies, made by blending green raw leafy vegetables, such as spinach, kale, swiss chard, collard greens, celery, parsley, broccoli, with fruit(s), such as oranges, kiwis, apples, mangoes, pears, and bananas, some of which may be frozen (mango), and water[1] or ice. Green raw leafy vegetables and fruits are preferably organic, to make the green smoothie more nutritious and avoid pesticides. To balance flavor and nutrition the typical ratio in a green smoothie is about 60% fruit to 40% leafy greens.[2][3][4]
Companies have begun producing green smoothies or green juice drinks; these products may be pasteurized At least one blender company has ads which specifically target the intention of producing green smoothies with the blender once purchased, which offers a booklet of green smoothie recipes.[5]
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[edit] See also
[edit] External links
[edit] Further reading
- O'Brian, Betty Sue (2009). Going Green the Smoothie Way. ISBN 0-578-02306-7.
[edit] References
- ^ Caldwell, Kim (2009) How Green Smoothies Saved My Life: A Guide for Using Green Smoothies, Uplifted Thinking, and Live Food to Enhance Your Life, p.12. ISBN 0-615-30290-4.
- ^ Boutenko, Victoria "Ode to a Green Smoothie", first published 2005 newsletter, RawFamily.com. Reprinted in Kyssa, Natasha (2009). The SimplyRaw Living Foods Detox Manual, beginning p.29. ISBN 1-55152-250-0.
- ^ Zavasta, Tonya (2009), "Smooth Moves: Enjoy the Benefit of Green Smoothies and Puddings", Raw Food and Hot Yoga, p. 39, ISBN 0974243493, http://books.google.co.uk/books?id=eyH9b4tKHVIC&pg=PA309, "A green smoothie...is a mixture of about 60 percent fruit and 40 percent leafy greens blended together in a delicious, nourishing beverage."
- ^ Smith Jones, Susan (2008). Health Bliss, p.179. ISBN 1-4019-1241-9. "...about 50-60 percent fruit and 40-50 percent greens."
- ^ (Nov 2008 - Jan 2009). Organic Gardening, p.44. Vol. 56, No. 1. ISSN 1536-108X.
